Food and drink
There’s one thing that you really don’t have to look far for on the Costa Blanca and that’s top quality fish and seafood, but it’s Grau’s nifty little ways of using the best of the catch that’s intriguing: king prawns tartare with nuts and amaretto ice cream, and the selected fish of the day with lemon aromatic cream, crispy ham and trout caviar, are just a couple that had me drooling. The twenty-one day cured ox sirloin steak (why specifically twenty-one days, I’ve always meant to ask) slices like a dream, and the garnish of shallots and pine nuts is a splendid diversion to the rich flavor of the meat. The lamb in Spain is wonderful, far better than the pallid English version, and when served with country mushrooms, sweetbreads and leeks as it is here, beats the traditional English meat and two veg into a cocked hat. Puddings are often based on seasonal fruits, and I was particularly taken with the citric soup with fruit salad and mint ice-cream. And it was wonderful to be given the choice of a cheese board.
Refined but not pompous, slightly more relaxed because it is a hotel as well as a public restaurant.
Subdued and efficient.
Among pine trees on a private estate on the outskirts of Javea town.
There are two menus at 42 and 55euros that give the opportunity of trying a very good selection from the carta. Still a bit pricey, though.
- Business travellers
- Mature travellers
- Special occasions